Is it weird how things that I never craved (or even really ate) prior to going vegan have since become things I desperately want to make vegan (and gluten-free)? I never disliked quiche, but I also never sought it out. But now, I just want to make all the vegan quiche! And, I think I have come up with a pretty delicious vegan gluten-free quiche recipe for you all!
This quiche is loaded up with leeks, mushrooms, garlic, sun-dried tomatoes, capers, and spinach. These ingredients all get fried up before being mixed into the “egg” mixture — made by blending tofu and chickpea flour together, along with some non-dairy milk, olive oil, nutritional yeast, and black salt.
Vegan Gluten-Free Quiche Meal Prep!
I love this vegan gluten-free quiche and I have been making it often lately. What I do is prepare it, let it cool, and then cut it into slices and wrap them in saran individually. Then I eat the pieces for breakfast for the following few days! I find that easy, fast, and yummy breakfasts are hard to come by. You just have to take this quiche out of the fridge! Plus — it is very portable and it is delicious cold! I put a slice in my backpack and take it to work with me. The crust holds up well, so you can eat it like you would eat a slice of pizza! I also love that this quiche packs a decent load of protein and it really fills you up for the morning!
A Break Down of the Ingredients:
Kala Namak (aka Black Salt):
If you’ve never heard of this kind of salt, read this! It’s a really great salt for vegans, because it has a “eggy” smell and taste — which comes its sulfur content. When you buy it, it’ll come either in pink-ish rocks or ground up with a pink or dark pink/violet colour. Kala Namak is found in the Himalayas and is used often in South Asian cuisine. Some spice blends that you might already be using — like Chaat Masala — will have Kala Namak in them. In this recipe, you can most certainly sub for sea salt, but if you have or can get some Kala Namak, it adds just that little bit extra! You can find some on Amazon, but you can also often get it from your local spice store or an Indian grocer.
Chickpea/Besan Flour:
If you have been following my blog, you’ll know that I love chickpea flour! I’m far from the first person to use it in vegan “egg” like dishes. Many vegan omelette recipes use chickpea flour, even if they’re not gluten-free dishes. Unfortunately, you cannot sub the chickpea flour for regular flour in this quiche.
The Tofu:
I’ve tested this recipe using a few different kinds of tofu — firm / extra firm / pressed — and it always worked! I have made vegan quiches in the past with the silken tofu in the tetra packs, and they’ve worked for me, but for this recipe, if you can, use a firm tofu.
The Filling:
This recipe calls for leeks, mushrooms, garlic, sun-dried tomatoes, capers, and spinach. You can definitely change it up! These are some of my favourite flavours. I know some people love broccoli in their quiche, or maybe you just want to avoid an ingredient like the capers or sun-dried tomatoes. Test some things out!
Other Vegan Gluten-Free Breakfast Options:
- Waffles (vegan and gluten-free)
- Banana Oat Muffins (vegan and gluten-free)
- Pumpkin Spice Muffins (vegan and gluten-free)
Happy eating / breakfasting / brunching!I hope you enjoy this delicious vegan gluten-free quiche!
- 1 cup Bob's 1 to 1 Gluten Free Flour
- 1/3 cup tapioca flour/starch
- 1/2 tsp salt
- 1/4 tsp I'm Free Gluten Replacement, or xanthan gum
- 1/4 cup earth balance, or vegan butter substitute (cold)
- 1/4 cup Crisco (vegetable shortening)
- 4 tbsp cold water
- 1 tbsp olive or vegetable oil
- 1 small leek or onion, chopped
- 1.5 cup button mushrooms, diced
- 2 cloves of garlic, minced
- 2-3 tbsp sun-dried tomatoes (in oil), diced finely
- 1.5 tbsp capers, minced
- salt and pepper, to taste
- 2 cups spinach, loosely chopped
- 1/2 cup vegan cheese, shredded
- 1/2 block of firm tofu (half of a 350g pack of tofu)
- 1/2 cup chickpea/besan flour
- 3/4 cup unsweetened non-dairy milk (if you can use the bellboy creamer, it's just that much better!)
- 1 tbsp olive oil
- 3 tbsp nutritional yeast
- 1/2-3/4 tsp black salt or regular sea salt (see post for details)
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In a medium sized bowl, whisk together the flours, salt, and gluten replacement or xanthan gum.
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Next, cut in the butter substitute and crisco - be sure they are very cold! With the tips of your fingers, squish the flour into the fats until they have combined and look crumbly.
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Add in the cold water and bring the dough together. Do not over mix.
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Wrap the dough in saran and place in the fridge for 30 minutes while you prep the filling.
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Heat the olive oil in frying pan over medium heat. When hot, add the onion and sauté for 5 minutes.
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Add the diced mushrooms and continue to sauté for another 5 minutes, or until the mushrooms have cooked through and released their liquid.
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Add the garlic, sun-dried tomatoes, and capers.
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Add the spinach and cook until wilted. Turn off the heat and set aside until while you make your "egg." Keep the cheese for later, you'll mix it in at the end
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Place all the ingredients into a blender and blend until smooth.
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Preheat the oven to 375 degrees Fahrenheit.
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Press the dough into a tart shell. It will be crumbly, but don't worry! It might take some time to spread it out evenly -- but it will come together! Poke a some holes in the bottom of the crust using a fork.
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Take your "egg" mixture and add it to the sautéed veggies along with the shredded vegan cheese. Mix well.
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Place the filling into the tart shell and spread the top so it's even (it won't spread perfectly and you don't want it to, anyways!)
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Optional, but recommended: Spray the top of the tart with a little oil, or brush some olive oil on top.
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Bake for 35 - 40 minutes.
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Remove from the oven and let it cool for a couple minutes before cutting into it. Serve warm or cool. Once cool, I love wrapping up individual pieces and eating them as an on-the-go breakfast!
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